Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
“On a recent trip to Taiwan, I enjoyed a delicious mushroom stir fry at the Fleur de Chine Hotel at Sun Moon Lake. Chef Hue Chen Hsu welcomed me into his kitchen and shared his recipe. This is adapted from that recipe.”
Serves 6 appetizers.
½ lb button mushrooms
*½ lb Shiitake mushrooms
½ cup chopped onion
3 TBS olive oil
2 TBS finely chopped ginger
2 TBS white wine
2 TBS soy sauce, or 1 TBS dark soy sauce
2 TBS strong black tea
juice of one large orange
*½ cup finely chopped red or yellow bell peppers
1. Wash all mushrooms. Cut the small button mushrooms in half and quarter the large ones.
2. Cut stems off shiitake mushrooms and cut the stems across in thin slices. Cut the small caps in half, and quarter the large ones.
3. Stir fry the mushrooms and onions over high heat in olive oil. Add ginger and continue cooking until mushrooms are sizzling and starting to brown.
4. Add wine, soy sauce, tea and orange juice and cook, stirring constantly until juices have reduced to a light sauce consistency.
5. Serve and sprinkle with the red bell peppers.
*If the shiitake are not readily available, use any combination of mushrooms that you like.
**Chef Hue used a mixture of red, yellow and green peppers for a very colorful presentation.
This is not only great as an appetizer but wonderful served over steak or pasta.
(© 2010 CBS Broadcasting Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)